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在室温储存期间,热处理的无刺蜂蜜的质量变化 Tetragonula testaceitarsis 蜂蜜

Rizki Dwi Setiawan¹, Sri Melia¹, Indri Juliyarsi¹

¹Department of Animal Product Technology, Faculty of Animal Science, Universitas Andalas, Padang, West Sumatra 25163 Indonesia.

Food science and biotechnology

|September 8, 2025

概括

这项研究研究了热处理对Tetragonula testaceitarsis无刺蜂蜜品质的影响. 结果显示,热处理改变了蜂蜜的特性,所有样品在室温储存后都超过了基甲基黄的极限.

科学领域:

食品科学食品科学食品科学
养蜂养蜂养蜂养蜂养蜂养蜂养蜂养蜂
生物化学生化学

背景情况:

无刺蜂蜜,特别是来自Tetragonula testaceitarsis的蜂蜜,因其独特的特性而受到重视.
对于消费者和生产者来说,了解加工和储存对蜂蜜质量的影响至关重要.

研究的目的:

在热处理和室温储存后,评估Tetragonula testaceitarsis蜂蜜的物理化学变化.
为了确定这种蜂蜜是否适合在环境条件下储存.

主要方法:

蜂蜜样本在55°C,75°C和90°C的温度下进行热处理,持续10或20分钟.
经过处理的蜂蜜在30°C保存40天,并分析了包括湿度,TSS,pH,酸度,粘度,HMF,颜色,抗氧化活性和总的物理化学参数.

主要成果:

热处理显著改变了大多数物理化学参数 (p <0.05),除了pH值.
加热降低了水分,粘度,轻度和抗氧化活性,同时增加了TSS,酸度,HMF,颜色 (a*,b*) 和总.
所有的蜂蜜样本在储存的第40天超过了国家HMF限制 (40毫克/公斤).

结论:

热处理显著影响了Tetragonula testaceitarsis蜂蜜的质量属性.
由于HMF的快速积累,Tetragonula testaceitarsis蜂蜜不适合在室温下长期储存.

关键词:

氧甲基黄醇.没有刺的蜜蜂蜂蜜.储存储存储存储存泰特拉戈努拉 (Tetragonula testaceitarsis) 是一个有试验性的植物.热处理过程热过程

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